Grass-Fed Butter Toffee Recipe With Coconut Sugar & Pecans

QUICK SUMMARY

This grass-fed butter toffee recipe is Mama Z’s richer-ingredient twist on classic candy, made with grass-fed organic butter, coconut sugar, English toffee liquid stevia, pure vanilla, cacao nibs, and pecans.

A few important clarifications: this recipe is not sugar-free because it contains 1 cup of coconut sugar, and it is not universally allergy-friendly because it contains dairy and tree nuts. Coconut sugar may be less refined than white sugar and some research reports a lower glycemic response, but it is still an added sugar. This is a special treat, not a free food. (5)

We still prefer grass-fed, organic butter over highly processed spreads. The strongest reason is not the old claim that all margarine is full of trans fat. FDA removed partially hydrogenated oils, the main source of industrial trans fat, from the U.S. food supply years ago. Our preference is based on choosing a simple whole-food ingredient, supporting better farming practices, and the evidence that pasture feeding can improve the fatty-acid profile of dairy. (1, 3, 4)

Eating healthy doesn't have to taste like cardboard! This delectable Grass-Fed Butter Toffee Recipe is a perfect example. There is a nutritious substitute for any of your old favorites. I can't think of anything I can't eat because of allergies or food sensitivities!

Adapted from my friend Kelcie Morgan Cantrell, this butter toffee recipe is the best. It's rich, crunchy, and tastes just as good, if not better, than the versions I grew up loving.

The difference is that I choose ingredients more intentionally. This is still candy, and I treat it like a treat. But when I am going to make dessert, I would much rather use grass-fed organic butter, coconut sugar, pure vanilla, raw cacao nibs, and pecans than build it around partially hydrogenated fats, artificial flavors, and highly refined ingredients.

Is Butter Good for You?

Butter can absolutely have a place in a whole-food diet, but quality and quantity still matter.

In years past, diet culture pushed many families away from butter and toward margarine. Some of that history deserves criticism, especially because older margarines and shortenings were often made with partially hydrogenated oils, the main dietary source of industrial trans fat. FDA determined that partially hydrogenated oils were no longer generally recognized as safe and completed their removal from the U.S. food supply. (1)

But we also need to update the old talking point that “margarine is made of trans fats.” That is no longer true of every margarine sold today. Many modern soft spreads contain little or no industrial trans fat.

Our family still prefers butter.

Why? Because when I can choose between a simple food made from cream and a highly formulated spread made from refined oils, emulsifiers, flavors, and other additives, I am going to choose the simpler option that works for our family.

The long-term research on butter itself is more nuanced than either “butter is poison” or “eat unlimited butter.” A systematic review and meta-analysis involving more than 636,000 people found relatively small or neutral associations between butter intake and cardiovascular disease, diabetes, and overall mortality. The authors concluded that butter did not deserve the outsized attention it had received compared with larger dietary priorities. (2)

That fits our practical approach: enjoy good butter, but don't turn it into a food group.

Why We Choose Grass-Fed Organic Butter

This doesn't mean every butter is the same.

When possible, I choose butter that is both grass-fed and certified organic.

USDA organic livestock standards require organic feed and prohibit the use of antibiotics and hormones in animals whose products are sold as organic. Organic standards also require pasture access for ruminants. (3)

Grass feeding matters nutritionally, too. Reviews of pasture-based dairy consistently show shifts in the fatty-acid profile, including more omega-3 fatty acids, vaccenic acid, and conjugated linoleic acid, with lower omega-6-to-omega-3 ratios compared with more concentrate-heavy feeding systems. (4)

Those differences do not transform butter into a supplement, and grass-fed butter is still rich and calorie-dense. But they are meaningful enough that, when butter is an important ingredient in a recipe like toffee, I prefer to start with the best quality I can reasonably find.

Candy and a Healthy Diet

The best part about following a balanced diet is that you can still enjoy your old standbys.

If you have a sweet tooth, you may have found it challenging to stick with healthy eating in the past. Typical diet culture has a restriction mentality that leads to “cheat” days. The problem is that cheat days can easily turn into cheat weeks.

I prefer an abundance mindset.

There is no reason a healthy family can't enjoy appetizers, salads, fruit, beautiful meals, and an occasional piece of homemade candy. We can enjoy God's gifts with gratitude while still using wisdom.

The goal is not to label every homemade dessert a “health food.” The goal is to make better choices most of the time and enjoy treats intentionally.

That is exactly how I think about this butter toffee.

Healthy Dessert Ingredients 101

This simple recipe calls for just six ingredients. The best part? You can use leftovers to create even more healthy treats!

Grass-Fed Butter: Quality butter is a must-have for any chef! I find grass-fed butter tastes richer and creates better candies. This toffee is silky smooth and heavenly.

I prefer salted butter because it gives the toffee that perfect salty-sweet balance. If you don't have salted butter on hand, you can always use unsalted butter. Just add a pinch of sea salt to get the same effect.

As we discussed above, pasture feeding can shift the fatty-acid composition of dairy in a favorable direction, although that does not mean more butter is always better. (4)

Coconut Sugar: Coconut sugar is one of our favorite natural sweeteners because it has a deep caramel flavor similar to brown sugar and is less refined than conventional white sugar.

You can find coconut sugar at most well-stocked grocery stores or purchase it online.

One correction is important here. Coconut sugar is often marketed as “low glycemic,” but reported glycemic-index values vary, and the evidence is not strong enough to treat it like a free food. A 2023 review found that coconut sugar contains small amounts of minerals and phenolic compounds and summarized studies reporting lower glycemic values than refined sucrose, but coconut sugar is still primarily sugar and still counts as added sugar. (5)

In this recipe, the reason I use it is flavor, texture, and my preference for a less-refined sweetener, not because I think a cup of coconut sugar suddenly becomes metabolically invisible.

English Toffee Liquid Stevia: Stevia is another natural sweetener that's delicious and cost-effective. I love collecting different flavors to enhance my smoothies, desserts, and coffee!

For this recipe, I recommend using English toffee-flavored stevia. A little goes a long way! You don't need to use a lot to get great flavor.

Because flavored liquid stevias vary by brand, check the current ingredient list if you are avoiding particular flavorings, alcohol, glycerin, or other carriers.

Pure Vanilla Extract: I love the depth that real vanilla adds to homemade candy.

Pure vanilla extract is made from vanilla constituents extracted into an aqueous alcohol solution. Under the U.S. standard of identity, vanilla extract must contain at least 35% alcohol by volume. The regulation also allows optional ingredients such as glycerin, sugar, dextrose, corn syrup, or propylene glycol, so “pure vanilla extract” does not automatically mean a two-ingredient product. (6)

That is why I still read labels and choose a simple organic vanilla extract whenever possible.

Imitation vanilla is typically based on added vanillin rather than the full range of compounds extracted from vanilla beans. I prefer the real deal for both flavor and simplicity.

Organic Cacao Nibs: Traditional toffee often uses sugary chocolate chips, but this recipe uses cacao nibs.

Cacao naturally contains polyphenols, including flavanols. Controlled human studies on cocoa and dark chocolate have investigated effects on oxidative-stress and inflammatory markers, with some favorable findings but also substantial variation between products, doses, and studies. (7)

That distinction matters because cacao nibs are a nourishing whole-food ingredient, but the small amount sprinkled over this candy should not be described as a treatment for inflammation or chronic disease.

I use them because they add a deep chocolate flavor and satisfying crunch without turning this recipe into conventional chocolate-chip toffee.

Pecans: I love the delicate crunch pecans give this toffee!

Pecans provide mostly unsaturated fats, fiber, minerals, and plant compounds. Human research has become much stronger since the original version of this article was published. In a 2025 randomized trial, adults at increased cardiometabolic risk who replaced their usual snacks with 57 grams of pecans daily for 12 weeks improved total cholesterol, LDL cholesterol, non-HDL cholesterol, triglycerides, and overall diet quality compared with the usual-diet group. (8)

There is also emerging research on cognition. A 2025 randomized crossover study found that a pecan-enriched meal improved several attention and memory measures compared with a high-saturated-fat control meal, although the control performed better on some other cognitive measures. That is interesting, but it is not enough to call pecans a proven “brain booster.” (9)

I recommend purchasing raw pecans and chopping them fresh for the best texture.

Allergy Note: This particular toffee contains dairy and pecans, so it is not appropriate for someone allergic to milk or tree nuts unless a tested substitution is used. Always check packaged ingredient labels for your family's specific allergens.

Supplies: Aside from these ingredients, you'll also need a cookie sheet lined with parchment paper. There's nothing worse than trying to clean a sticky mess! This method makes it easy to remove your candy from the tray.

Make My Butter Toffee Recipe

Friends and family love getting this gourmet dessert as a present. My butter toffee recipe is an excellent treat for yourself, but it also makes any holiday tray look gorgeous! There's nothing better than giving the gift of health.

Bonus: This recipe requires just 20 minutes of prep work before going in the freezer. Freezing your candy is the fastest way to harden it! Plus, your toffee will last for months in the ice chest.

Grass-Fed Butter Toffee

Prep Time 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Author Mama Z

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Servings

2x4x6x

Ingredients

• 1 cup grass-fed organic sea-salted butter
• 1 cup organic coconut sugar
• 15 drops English toffee liquid stevia
• 1 tablespoon organic pure vanilla extract OR Homemade Vanilla Extract
• ¼ cup organic raw cacao nibs
• ¼ cup organic raw pecans
• Pink Himalayan salt OR sea salt, ground (optional)

Supplies

• Saucepan
• Baking tray
• Parchment paper
• Ziploc freezer bags

Instructions

 

• Place a saucepan over medium-low heat. Add the butter and let it melt.
• Once the butter is melted, add coconut sugar, stevia, and vanilla. Stir all ingredients for 10-15 minutes until smooth and well combined. Your mixture should be golden brown.
• Pour the toffee onto a cookie sheet lined with parchment paper.
• Sprinkle with cocoa nibs, pecans, and sea salt (if using), and freeze for one hour. Take out of the freezer and break into pieces. Store in a Ziploc bag placed in the freezer.

Notes

Whenever possible, we recommend using organic, non-GMO ingredients.

Step One: Melt the Butter

Place a saucepan over medium-low heat. Add the butter to the pan and let it melt.

Step Two: Add Sweeteners

Once the butter is fully melted, add the coconut sugar, stevia, and vanilla. Stir the toffee mixture for 10-15 minutes until smooth and well combined. Your mixture should be golden brown.

Step Three: Freeze the Toffee

Pour the toffee mixture onto a parchment paper-lined cookie sheet. Sprinkle with cacao nibs and chopped pecans. You can also add a tiny pinch of sea salt if you wish. Freeze the toffee for 1 hour, then serve.

When done, break the candy into pieces and keep it in a Ziploc bag or glass container in the freezer. This treat keeps for a long time when stored properly..perfect for holiday baking prep!

References